Hello friends, today I offer you this fabulous puff pastry Charlotte cake with mascarpone custard and peaches, which is very delicate and tasty to make on any occasion. Peach desserts are exceptional, but you could replace peaches with strawberries, raspberries, or berries. In this case, I used ready-made puff pastries that you can find in supermarkets instead of classic ladyfingers or sponge fingers. The recipe is below.

Difficulty: Easy
Cost: Economical
Cuisine: Italian

Ingredients for the Puff Pastry Charlotte Cake with Mascarpone Custard and Peaches

One portion of custard
3/4 cup Fresh or sweetened cream
1 cup mascarpone
12 oz yellow peaches, diced
2 tbsp brown or granulated sugar
as needed water
2 packages sweet puff pastries
yellow peaches
brown sugar
butter

Tools

2 Bowls
Electric beaters
1 Ring
1 Pan
1 Immersion blender

Steps for the Puff Pastry Charlotte

To make this delicious puff pastry Charlotte cake, you first need to prepare the mascarpone custard. You can simply follow my recipe by clicking the link here https://blog.giallozafferano.it/rosly/ricetta-crema-pasticcera/ or you can use your own personal recipe. Once the custard is cold, in a separate bowl, whip the mascarpone with the fresh cream using electric beaters (if you use the latter, you will need to use powdered sugar, about 1 1/2 tbsp) but if you use already sweetened cream, you won’t need to. Once the mascarpone and cream are whipped to stiff peaks, gradually fold in the custard until you get a homogeneous and fluffy mixture. Place in the fridge to set for 30 minutes.
Wash, peel, and dice the peaches, and place them in a pan with the brown or granulated sugar and a bit of water. Cook on the stove for about 10 minutes, just enough time to caramelize and soften the peaches. Turn off and let cool. A small portion of the peaches (a few tablespoons) will be used for the final decoration.
The other peaches need to be blended coarsely to use in the filling, obtaining a sort of puree. You just need to use an immersion blender.
Line the base of an 18-20 cm springform pan with parchment paper or you can also use a serving plate and place the ring on the serving plate. Spread a layer of cream in the center and arrange the puff pastries in a crown, trying to fit them together without letting them fall. Then place the other puff pastries on the bottom. I don’t recommend soaking the puff pastries because they will soften with the filling. Place the first layer of mascarpone custard over the puff pastries, spread the peach puree, place more puff pastries roughly, and finally spread the remaining cream. Place in the fridge to set for 6 hours.
For the final decoration, along with the diced sautéed peaches, you can make peach slices like I did. Just sauté them in a pan with brown sugar and a knob of butter. Let them cool.
Take the cake from the fridge, gently remove the ring, and decorate the surface with the reserved sautéed peaches. Decorate with mint leaves and serve.
I hope you like my latest recipe, see you next time friends.

DISCUSSION, TIPS AND NOTES

The puff pastry Charlotte cake can be stored in the fridge for a couple of days and can also be frozen if desired. To enjoy it at its best and ensure crunchiness, it should be prepared a few hours before serving. Peaches can be replaced with other fresh seasonal fruits.

If you want to visit my Facebook page https://www.facebook.com/pasticceraPerPassione/

If you want to return to the homepage https://blog.giallozafferano.it/rosly/